Peach Raspberry Cake
Simple vanilla cake with peaches and raspberries
Equipment
- 1 Large mixing bowl
- 1 Sharp Knife
- 1 Electric whisk or stand mixer with paddle attachment
- 1 Rubber Spatula or Wooden Spoon
- 1 Sieve
- 1 round 8 inch cake tin
Ingredients
- 110 grams butter, soft, room temperature
- 100 grams soft light brown sugar
- 1 tsp vanilla paste or extract
- 2 whole eggs
- 130 grams plain flour
- 1 tsp baking powder
- 100 grams peaches, chopped into large chunks
- 100 grams peaches, sliced
- 100 grams raspberries fresh or frozen
Instructions
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In a large mixing bowl, add the room temperature butter, brown sugar and vanilla. Beat together for 2-3 minutes until the butter becomes creamy and lightens a little in colour.
- Add the eggs and mix again for 1-2 minutes until the mix is smooth and combined.
- Add the flour and baking powder to the sieve and sieve the dry ingredients directly into the bowl. Mix together again for 2-3 minutes until fully combined.
- Add the chopped chunks of peaches and mix together using a rubbter spatula or wooden spoon.
- Grease and line an 8 inch round cake tin with baking paper.
- Trasnfer the cake batter to the cake tin and spread out evenly.
- Scatter the sliced peaches and raspberries on top of the cake batter and gently press the fruit down into the cake batter.
- Bake for 35-40 minutes until the cake has risen and turned an even golden brown all over.
- Check the cake is fully cooked by inserting a toothpick or thin, sharp knife into the centre. If it comes out dry and clean, the cake is cooked. If it comes out wet and sticky, cook for another 10 minutes before checking again.
- Allow the cooked cake to cool fully before removing from the tin and slicing into portions.
- Leftovers can be tightly wrapped and stored at room temperature for up to 3 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.